Head Chef

Jose Andres Group

Nashville, TN

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JOB DETAILS

SKILLS

BeOS Operating System, Centers for Disease Control and Prevention (CDC), Cleaning Equipment, Coaching, Communication Skills, Cook Dishes, Cost of Goods Sold (COGS), Equipment Maintenance/Repair, Food Quality, Food Safety, Forecasting, Hospitality and Tourism, Inventory Management, Leadership, Literacy, Organizational Skills, Performance Management, Plating Processes, Portion Control, Pricing, Problem Solving Skills, Profit & Loss, Project Tracking, Safety Compliance, Safety/Work Safety, Sanitation, ServSafe Certification, Standard Operating Procedures (SOP), Team Building, Time Management

LOCATION

Nashville, TN

POSTED

6 days ago

DescriptionJob Title: Head ChefReports To: Director of OperationsDepartment: Back of House - CulinaryEmployment Type: Salaried, ExemptLocation: Nashville, TNAbout José Andrés GroupJosé Andrés Group (JAG) is a hospitality company led by Chef José Andrés, known for outstanding guest experiences, innovation, and a values-driven culture. Our teams bring world-class food and warm hospitality to life across acclaimed concepts worldwide.Position SummaryThe Head Chef is the culinary leader responsible for daily kitchen performance, food quality, consistency, and team development. This role owns line readiness and execution, menu upkeep and features, food safety compliance, inventory and COGS controls, and the growth of a strong culinary culture-delivering JAG standards of flavor, presentation, and hospitality during every service.Key ResponsibilitiesCulinary Leadership & StandardsLead, train, and hold the team to JAG culinary standards for seasoning, texture, temperature, and plating.Conduct pre-service tastings and line checks; calibrate stations and expo for quality and timing.Uphold and improve recipes/SOPs; document changes and ensure version control.Menu Management & InnovationMaintain core menus and seasonal features aligned with concept, sourcing, and brand story.Partner with Beverage/Bar on pairings and promotions; support menu engineering decisions with data.Execute tastings, rollouts, and training materials for any menu change.Service Execution & ExpoOwn the pass: manage ticket flow, coursing, and window times; step onto the line during peaks.Communicate 86s/low pars in real time to FOH leadership; drive "fix now" recovery for remakes.Analyze service issues post-shift; capture learnings in manager logs and action plans.People Leadership & CultureRecruit, onboard, and develop a skilled team (Sous Chefs, Line, Prep, Stewarding).Deliver ongoing coaching, documented feedback, and fair performance management.Foster an inclusive, respectful, and learning-focused kitchen; recognize great work.Food Safety, Sanitation & ComplianceEnforce DOH/HACCP standards: cooling logs, holding temps, allergen/cross-contact, and personal hygiene.Ensure daily/weekly cleaning schedules, equipment care, and safe chemical/PPE use.Prepare for inspections; correct violations immediately and train to prevent recurrences.Inventory, COGS & ProcurementOwn inventory accuracy, yield tracking, waste logs, and portion control to meet COGS targets.Build pars and order to forecast; verify receiving quality/temperatures and storage by zone.Partner with vendors on quality, pricing, and substitutions; escalate shortages with solutions.Labor & SchedulingBuild schedules to volume and skill mix; manage deployment and breaks to protect ticket times and labor plan.Cross-train team to maintain coverage and growth opportunities.Facilities, Equipment & R&MEnsure safe operation and daily maintenance of kitchen equipment; filter fryers, clean hoods/filters per schedule.Submit and track work orders; tag out unsafe equipment and communicate timelines.Events, Banquets & Openings (as applicable)Execute BEOs, PDR, and off-site activations to standard, on time and to cost.Support new openings and seasonal transitions: hiring, training, tastings, and stabilization.RequirementsRequired Qualifications5-7+ years of professional kitchen experience with 2-3+ years in a lead role (Sous Chef, CDC, or Head Chef) in upscale/casual-fine or fine dining.Advanced station mastery (grill, sauté, fry, garde manger) and strong expo leadership.Proven success managing inventory, yields, and COGS; literacy with basic P&L levers.Strong knowledge of HACCP/food safety; ServSafe Manager or equivalent (or ability to obtain).Clear communicator and coach; calm, organized decision-maker under pressure.Familiarity with KDS/POS, inventory, and scheduling tools; Google Workspace comfort.Schedule flexibility (nights, weekends, holidays).Working Conditions & Physical RequirementsStand and move for extended periods (up to 8+ hours); frequent bending/reaching.Lift/carry/push/pull up to 35-50 lbs.Continuous exposure to heat, steam, refrigeration, and cleaning chemicals; repetitive knife/equipment use.Slip-resistant footwear required.In Return, We Offer YouCompetitive compensation and performance-based bonus opportunitiesComprehensive health & wellness benefitsRetirement savings plansEmployee dining discountsProfessional growth in a values-driven, award-winning hospitality groupEqual Opportunity EmployerJosé Andrés Group is an Equal Opportunity Employer and participates in the federal E-Verify Program.

About the Company

Jose Andres Group

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